Carrot-Banana Super Baby Muffins

We’re here on an island awaiting the storm and counting the hours until the power goes out (that is really my least favorite part so I’m unrealistically hoping everything stays on). We are all preparing in our own ways – Nick is reading articles like this on his computer and laughing out loud, Dylan is turning out all the lights and carrying around the cheerfully decorated glass vase and candle he brought home from preschool, I’m cooking like a crazy person, and Gray is running around without a shirt on. We got this.

A couple of mornings ago the boys and I baked these mini muffins in a spontaneous 6:30 am breakfast moment. We developed the recipe as we went and they turned out to be one of the best muffins – flavorful, moist, and full of good stuff. I froze half of the batch for future snacking which just makes me feel so prepared for the blizzard – hello I have 18 mini muffins frozen, what could go wrong!?

CARROT-BANANA SUPER BABY MUFFINS
makes 36 mini muffins

1 cup whole wheat pastry flour
1 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons flax seeds
2 tablespoons unsweetened coconut 
2 very ripe bananas, mashed
1/2 cup honey
1 tablespoon pure vanilla extract
1 large egg
1 1/2 cups shredded carrot

1. Preheat the oven to 350 F and grease a mini muffin pan.

2. In a medium bowl, whisk together the flour, wheat germ, baking soda, baking powder, salt, cinnamon, flax seeds, and coconut.

3. In another bowl, combine the banana, honey, vanilla, and egg and beat with a hand mixer until combined. Mix in the shredded carrots.

4. Slowly add the dry ingredients to the wet ingredients until just combined.

5. Fill the mini muffin tin and bake for 15 minutes or until a toothpick comes out clean. (If you use a regular muffin pan, bake for 20 minutes; this makes 12-regular sized muffins.)